Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper or lightly grease it with olive oil.

Pat dry the salmon fillets with a paper towel to remove excess moisture.

Season each fillet lightly with salt and black pepper.

In a small bowl, mix za’atar, olive oil, and lemon zest to form a paste.

Spread the za’atar mixture evenly over the top of each salmon fillet, pressing gently to adhere.

Arrange the salmon fillets on the prepared baking sheet.

Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

For a crispier crust, broil the salmon for an additional 1-2 minutes at the end.

Sprinkle with chopped fresh parsley or cilantro.

Serve with lemon wedges and drizzle with extra virgin olive oil for extra richness.

Enjoy with your favorite Mediterranean side dishes (see suggestions below).

✔ Best Side Dishes:

Mediterranean Couscous Salad (with cucumber, cherry tomatoes, and feta)

Roasted Vegetables (zucchini, bell peppers, and eggplant)

Garlic Herb Quinoa for a protein-packed option

Hummus & Pita Bread for an authentic touch

✔ Wine Pairings:

White Wine: Sauvignon Blanc or Pinot Grigio (light & citrusy)

Red Wine: Grenache or Pinot Noir (light-bodied with fruity notes)

✔ Sauce Pairings:

Tahini Sauce for a creamy, nutty addition

Garlic Yogurt Sauce to complement the Mediterranean flavors

Balsamic Glaze for a tangy-sweet contrast

Calories: 350 kcal

Protein: 40g

Fat: 18g

Carbohydrates: 4g

Fiber: 1g

✔ Grilled Za’atar Salmon:

Preheat a grill to medium-high heat (400°F).

Grill the salmon for 4-5 minutes per side, until cooked through.

✔ Pan-Seared Za’atar Salmon:

Heat 1 tablespoon olive oil in a skillet over medium heat.

Cook salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes.

✔ Vegetarian Alternative:

Swap salmon for za’atar-crusted tofu or portobello mushrooms for a plant-based version.

✔ Spicy Kick:

Add ½ teaspoon red pepper flakes or smoked paprika to the za’atar mix.

✔ Gluten-Free & Keto-Friendly:

This recipe is naturally gluten-free and low-carb. Serve with cauliflower rice for a keto meal.

✔ Use High-Quality Za’atar: Authentic Middle Eastern za’atar makes a huge difference. Look for brands with sumac and sesame seeds for the best flavor.

✔ Don’t Overcook the Salmon: Salmon is best at 145°F (63°C). Use a meat thermometer to ensure perfect doneness.

✔ Let It Rest: After baking, let the salmon rest for 3-5 minutes before serving. This locks in moisture.

✔ Pair with Fresh Ingredients: Serve with lemon, fresh herbs, or yogurt sauce to enhance the Mediterranean flavors.

❓ Can I use store-bought za’atar?

Yes! Just make sure it’s a high-quality blend with sumac and sesame seeds.

❓ What’s a good substitute for za’atar?

Mix dried thyme, oregano, sesame seeds, and sumac to create a homemade version.

❓ Can I meal-prep this recipe?

Yes! Store cooked salmon in an airtight container in the fridge for up to 3 days.

❓ How do I reheat leftovers?

Oven: Warm at 300°F (150°C) for 5-7 minutes.

Stovetop: Reheat in a pan over low heat with a little olive oil.

Microwave: Heat in 20-second intervals to avoid overcooking.

❓ Can I freeze za’atar-crusted salmon?

Yes! Let it cool, wrap it in plastic wrap, and freeze for up to 3 months.